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Natural Papaya Extract enzyme powder Food Grade papain in cosmetics
Product Description Papain is to use biological engineering plants from papaya immature fruit extract of biological products and natural, it is composed of 212 amino acids, molecular weight for 21000, belong to contain sulphur (SH) peptide chain enzymes, has the protease and ester of the enzyme activity, and have a wide range of specificity, protein, polypeptide of plants and animals, esters,amides,etc have strong ability of enzyme solution, but also has the ability of synthesis, the protein ... -
New product bulk GABA CAS 56-12-2 gamma-Aminobutyric acid powder
Product Description Aminobutyrc acid is a kind of natural amino acid, which is the chief inhibitory neurotransmitter in the mammalian central nervous system. GABA plays a role in regulating neuronal excitability throughout the nervous system. In humans, GABA is also directly responsible for the regulation of muscle tone. When the level of GABA in the brain decreases below a certain level seizures and other neurological disorders may occur. GABA can act as a natural calming and anti-epile... -
Factory Supply Bulk Magnesium L-threonate Powder
Product Description Magnesium L-threonate is the most easily absorbed artificial magnesium on the market today. Magnesium is a common mineral found in a variety of foods. It is very important for human health. Magnesium L-threonate is a food nutrient fortifier made through synthetic reactions such as vitamin C, calcium carbonate, and magnesium carbonate. Magnesium L-threonate is a mineral that benefits the brain. Magnesium L-threonate can pass through the cell membrane of brain cells and... -
Beta Glucanase (Trichodermalongibrachiatum)
Products Description Fermentation isoenzymes from selected non-transgenic strains of Trichoderma longibrachia. The enzyme hydrolyzes β-glucans (oligosaccharides of three and four glucose units). PHYSICALPROPERTIES Light brown, free-flowing powder, easily soluble in water, without pungent odor and taste. Enzymatic Properties The pH is optimized to 4.0, and the stability range is 4.0 to 7.0. The best temperature is 60ºC, and the stability range is 35ºC to 70ºC. Activity One β-glucanase unit (BG... -
Stevia Powder (Rebaudioside A)
Products Description Stevia, E960, Rebaudioside A, Cas no.58543-16-1, is a natural sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. It is a white powder natural sweetener initially isolated from stevia plant. Basic Analysis Analysis Description Appearance White fine powder Total Steviol Glucosides(% dry basis) ≥95 Rebaudioside A % ≥90 Loss on Drying (%) ≤4.00 Ash (%) ≤0.10 PH (1% solution) 5.5-7.0 Specific Optical Rotation -30º... -
High Quality 99% Ethyl Maltol Food Additives
Products Description Ethyl maltol is a synergist for food flavors, but the amount is small, but the effect is very remarkable. The general addition amount is about 0.1-0.5 ,, sometimes only a few ppm is effective, generally used to prepare a 0.25% solution with hot water, or a solution prepared with alcohol, glycerin, etc., and then select the best addition amount through experiments. Should be avoided to directly join, in order to prevent insufficient dissolution and can not effectivel... -
Manufacturer Supply Food Grade Additive Xylanase Enzyme Powder
Products Description Xylanase is a group of enzymes that can degrade the most important antioxidant xylanase in feed, it also can improve feed digestibility and increase the dosage of non-conventional feed materials wheat, bran, rice bran, rapeseed meal and cottonseed meal in feed. Derived from the fermentation of a selected Non-GMO strain of Trichoderma longibrachiatum, this product is characterized by its high levels of cellulase and pectinase. Enzymatic Properties The pH optimum is 5.0 wit... -
High Quality 5000FU/G – 20000FU/G Nattokinase powder
Products Description Nattokinase Extract is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the sp... -
High Quality Food Grade 10,000U/G Lactase Enzyme Powder
Products Description It is a B-galactosidase produced by the controlled fermentation of a Non-GMO strain of Aspergillus oryzae. The lactose hydrolyzes the B-1,4-glycosidic bonds in lactose; releasing an equal molar mixture of glucose and galactose. The food grade powder contains no chemical preservatives. Enzymatic Properties The pH optimum is 4.0 to 5.0 with a stability range of 4.0 to 7.5. The optimum temperature is 55ºC with a stability range from 30ºC to 55ºC. Activity One FCC Lactase Uni... -
Factory Supply Serrapeptase Enzyme Powder 200,000u/g Serratiopeptidase
Products Description Neutral protease is extracted from Bacillus subtilis by fermentation and belongs to an endonuclease, which can be used for various protein hydrolysis treatments. Under certain temperature and pH value, this product can hydrolyze macromolecular proteins into amino acids and other products. It can be widely used in the hydrolysis of animal and vegetable proteins to prepare HAP and HVP for the production of high-grade condiments and food nutrition fortifiers, and can also be... -
Factory Supply Best Price Cooling agent WS-3
Products Description WS-3 is a derivative of menthol, but unlike menthol, WS-3 is almost non-volatile and tasteless. WS-3 is one of the most commonly used coolants in the market. It is well known for its clean and instant cooling effect. It has been found that WS-3 is mainly used to cool the top of the mouth, the back of the mouth and the back of the tongue. Basic Analysis Analysis Description Results Color and appearance white crystalline solid Pass Odor Almost no smell,strong menthol... -
Hot Selling Food Additive Cooling agent WS-5
Products Description Cooling Agent WS-5 is the latest in a long line of cooling agents. Each have their own different ways of cooling different areas of the mouth and tongue and to different degrees. WS-5, unlike other cooling agents is not derived from menthol, but like its counterparts, it has no odour or flavour and just provides a cooling effect. It is not as strong as some of the other variants, however the cooling effect is smoother and more rounded. Basic Analysis Analysis Descripti...
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